猴头菇高品质面包工艺参数优化研究

Study on optimization of process parameters of Hericium erinaceus high quality bread

通过单因素试验和正交试验优化了猴头菇面包的工艺参数。结果表明:猴头菇面包最佳工艺参数为以高筋小麦粉质量为基准,猴头菇粉用量5%、白砂糖用量14%、黄油用量10%、酵母用量1.3%、盐用量1%、改良剂用量2%、水用量48%、鸡蛋用量8%。在此条件下,制做的面包,表面光洁,无斑点,表面金黄,均匀一致,具有猴头菇风味,口感较好。

The process parameters of Hericium erinaceus bread were optimized through single-factor experiments and orthogonal experiments. The results showed that the best process parameters of Hericium erinaceus bread were based on high-gluten wheat flour,the dosage of Hericium erinaceus powder 5 %,the dosage of white sugar 14 %,the dosage of butter 10 %,the dosage of yeast 1. 3 %,the dosage of salt 1 %,the dosage of improver 2 %,water 48 % and eggs 8 %. Under the conditions,the bread produced has a smooth surface,no spots,golden surface,uniformity,a Hericium erinaceus flaur and good taste.